Twice Baked Potatoes Recipe

Name: Twice Baked Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium russet potatoes, about 6 ounces each; 1 teaspoon vegetable oil; Kosher salt; 1 tablespoon unsalted butter; 2 leeks, (white and light green parts), halved lengthwise and thinly sliced; Freshly ground black pepper; 2 cloves garlic, minced; 2 teaspoons freshly chopped thyme; 4 ounces 1/3-less fat chive-and-onion flavored cream cheese; 1/2 cup skim milk; 1 tablespoon chopped fresh parsley, plus extra for garnish

Servings: persons

4 medium russet potatoes, about 6 ounces each
1 teaspoon vegetable oil
Kosher salt
1 tablespoon unsalted butter
2 leeks, (white and light green parts), halved lengthwise and thinly sliced
Freshly ground black pepper
2 cloves garlic, minced
2 teaspoons freshly chopped thyme
4 ounces 1/3-less fat chive-and-onion flavored cream cheese
1/2 cup skim milk
1 tablespoon chopped fresh parsley, plus extra for garnish

1
Preheat the oven to 375 degrees F. Rub the potatoes with the oil and season generously with kosher salt.
2
Place on a baking sheet and bake until the potatoes are very tender on the inside and crisp on the outside, about 1 hour, 15 minutes.
3
Let stand 5 minutes.
4
Meanwhile, heat the butter in a large nonstick skillet set over medium heat.
5
Add the leeks and season with salt and pepper, cook until soft, about 6 to 8 minutes.
6
Add the garlic and thyme and cook until fragrant, 1 minute.
7
Cool slightly.
8
Cut lengthwise, opening down the center of each potato, stopping about 1-inch from each end.
9
Scoop out the insides into a large bowl, keeping about 1/4-inch shell of potato next to the skin.
10
Add the leek mixture, cream cheese and milk to the potato and mash well with a fork until combined but slightly chunky.
11
Stir in the chopped parsley.
12
Spoon the filling back into the potato shells, about 1/2 cup of filling for each potato and place back on the baking sheet.
13
Bake until heated through and the tops are lightly browned, 20 to 25 minutes.
14
Garnish with extra parsley.
15
Per serving: Calories: 267 ; Total Fat: 8 grams; Saturated Fat: 4.5grams; Protein: 8 grams; Total carbohydrates: 41 grams; Sugar: 6 grams; Fiber:3 grams; Cholesterol: 22 milligrams; Sodium: 310 milligrams

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 medium russet potatoes, about 6 ounces each, 1 teaspoon vegetable oil, Kosher salt, 1 tablespoon unsalted butter, and more.

Yes, Twice Baked Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Twice Baked Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions